Tamarind and Lime Chicken Stew
A vibrant stew melding the sour tang of tamarind and lime with tender chicken simmered in fragrant Caribbean spices. This caribbean-inspired chicken ready in about 50 minutes pairs salt, black pepper, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 boneless, skinless (about 1 lb) chicken thighs
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tbsp grated fresh ginger
- 2 tbsp tamarind paste
- 2 tbsp fresh lime juice
- 2 cups chicken broth
- 1 tsp ground allspice
- 1 small, seeded and chopped (optional) scotch bonnet pepper
- 1/4 cup chopped fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Season 4 boneless, skinless chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp vegetable oil in a large pot over medium-high heat and brown chicken thighs for 4 minutes per side until golden. Remove and set aside.
- Step 2: In the same pot, add 1 diced medium yellow onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 3-4 minutes until softened and fragrant.
- Step 3: Stir in 2 tbsp tamarind paste, 2 tbsp fresh lime juice, 1 tsp ground allspice, and 1 small chopped scotch bonnet pepper (if using). Cook for 1 minute to release aromas.
- Step 4: Pour in 2 cups chicken broth, return chicken thighs to the pot, bring to a simmer, cover, and cook for 25 minutes until chicken is tender and stew is flavorful.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot over rice or with warm flatbread.
Frequently asked questions
How long does Tamarind and Lime Chicken Stew take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tamarind and Lime Chicken Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.
Can I substitute ingredients in Tamarind and Lime Chicken Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tamarind and Lime Chicken Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tamarind and Lime Chicken Stew?
Caribbean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
